Trim off excess fat on rump roast. Place in slow cooker.

Pour beef consommé, french onion soup, beer, salt, pepper and garlic into slow cooker over the beef.

Cook on low for 7-8 hours. Before the last hour, remove meat. Let it cool down.

Slice up the rump roast. Remember to cut against the grain. Return meat back to slow cooker for half an hour on low.

During the last half hour, cook sliced onions. Drizzle olive oil (and a little butter optional) into big pan and throw onions in. Season with a little salt and pepper. Cook over medium high heat for 10 minutes until browned.

Remove meat into a separate dish. Transfer the remaining beef juices into a pot. This will be the au jus for dipping. Add the sherry wine and worcestershire to the au jus. Let it boil and then simmer for about 5 mins. Add salt and pepper to taste.

Butter french roll inside and a little on the outside. In another pan, place rolls on medium high until browned.